New York Style Pizza

16" hand-tossed crust with high protein flour, NY Pizza Sauce, low-moisture mozzarella, and pepperoni. From the PieForge cookbook, with the app's own timing for every step.

Active Prep: about 70 minutes
Bake Time: 10-12 minutes
Total Time: 1 day 5 hours 28 minutes
Yield: one 16" pizza (8 slices)

Starts 1 day 5 hours 28 minutes before you eat. Plan the New York Style Pizza on a clock.

Timeline for one pizza

How long before you eat each step starts, as the PieForge app plans it for one pizza. The sauce is made at the start, alongside the dough, and the dough then spends a day in the fridge.

New York Style Pizza, one pizza
Starts Step
1 day 5 hours 28 minutes before Mix flour & water (autolyse) 20 minutes
1 day 5 hours 28 minutes before Make sauce 25 minutesNY Pizza Sauce
1 day 5 hours 8 minutes before Add salt & yeast, initial mix 1 minute
1 day 5 hours 7 minutes before Add oil & complete mix 7 minutes
1 day 5 hours 3 minutes before Cool sauce 30 minutesNY Pizza Sauce
1 day 5 hours before Start cold ferment 1 dayIn the fridge
5 hours before Pull dough to counter
5 hours before Pull sauce from fridge
1 hour 50 minutes before Preheat oven & stone 1 hour 31 minutes
29 minutes before Stretch & top pizza 10 minutes
19 minutes before Bake pizza (IN) 12 minutes
7 minutes before Remove, rest & serve 7 minutes
Eat Dinner is served.

Want these as clock times? Pick the time you want to eat and the planner shows every step on your own clock.

Oven Settings

Temperature: 550°F (288°C)

Preheat: Heat stone 75–90 minutes at 550°F

Placement: On stone

Technique: Hand stretch, semolina peel launch with wooden peel

Doneness: Cheese melted with light browning

Ingredients

Dough

  • 294g high protein flour (~14.2% protein)
  • 1.5 g kosher salt
  • 185 grams water (room temp)
  • 0.75g Red Star Active Dry Yeast
  • 3g sugar
  • 1.5g Filippo Berio Olive Oil
  • all-purpose flour, as needed (for bench work)
  • semolina flour, as needed (for pizza peel)

Preparation

  • 120-125g NY Pizza Sauce (see NY Pizza Sauce recipe)
  • 8oz low-moisture, part-skim mozzarella (coarsely grated)
  • Standard Hormel Pepperoni, to taste

NY Pizza Sauce

  • 28 OZ whole peeled tomatoes with basil
  • 5 grams Filippo Berio Olive Oil
  • 9 grams Kosher Salt
  • ½ Clove Garlic (over a micro-planer or press)
  • 0.1 grams oregano
  • 0.2 grams red pepper

Step-by-Step Instructions

Dough

  1. Set aside 30g of the 185g of water.

  2. Mix flour and 155g of remaining water and let set 20 minutes

  3. After 15 minutes, heat the 30g of water to 95 degrees to proof the yeast.

  4. Mix sugar and yeast into hot water and let set 5 minutes

  5. Add the salt to the flour/water first, then add the yeast mix.

  6. Mix in KitchenAid for 1 minute, or just until ingredients come together.

  7. Add oil

  8. Mix for an extra 7 minutes

  9. Ball up dough, and store in oiled ziplock bag or dough container.

  10. Refrigerate for 12 hours to 3 days.

Preparation

  1. Preheat oven deck/stone to 550 degrees. With stone, give 75-90 minutes to heat up all the way

  2. Sprinkle all-purpose flour on bench/workspace. Set dough on top and press out from center to about 1/2in thick, leaving a small rim around the edge (for the crust). Then stretch dough between 2 fists until it's full size.

  3. Liberally spread semolina flour on the pizza peel.

  4. Lay out dough on the pizza peel that has been sprinkled with semolina.

  5. Spread a thin layer of sauce on pizza with ladle.

  6. Cover with cheese

  7. Cover with other toppings

  8. Put pizza in oven cook for 10-12 minutes at 550 on the preheated stone

  9. Remove with peel and cut. Let stand for 5-7 minutes and serve.

NY Pizza Sauce

  1. Puree the tomatoes w/ an immersion blender or hand crush.

  2. Mix all ingredients

  3. Simmer over low heat for 15-20 minutes

  4. Let cool, then refrigerate. Can be stored for up to 1 week.

Notes

  • Default timeline assumes 24h cold ferment.
  • High Protein Flour Alternative: If you can't find high protein flour, add 9g vital wheat gluten to 294g bread flour.
  • Use a wooden pizza peel to launch the pizza into the oven—the dough sticks less.
  • Any peel works for removing.
  • Always use pepperonis and sauce at room temp—never cook with cold sauce.

Cook It by the Clock

PieForge works backward from the time you want to eat and sounds an alarm for every step. Planning several pizzas in one cook is part of PieForge Pro.

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